In a medium bowl stir together salt, sugar, dill and crushed peppercorns until blended.

Sprinkle 1/2 a cup of the seasoning blend into the bottom of a large glass casserole dish. Cut the fillets in half and arrange to fit inside the casserole dish. Top the salmon with the remaining seasoning blend, really packing it onto the fish.

Cover with plastic crap and place a weight on top (I like to use my small plastic cutting board topped with cans from my pantry). Refrigerate for 24 hours.

After 24 hours flip the salmon fillets over. Cover with plastic wrap, weights and return to the refrigerator for another 24 hours.

Remove fillets from the refrigerator and rinse to remove any excess salt and pat dry with a paper towel. Keep refrigerated until ready slice thin and serve.